One afternoon last week, I walked uptown to a doctor’s appointment. (No worries, nothing’s wrong – it was just an overdue checkup.) The air was supersaturated, the sky overcast, and the humidity forced me to remove first my scarf, then my jacket until all I was wearing was jeans and a T, the scarf stuffed in my purse, the jacket tied around my waist like a college ex-boyfriend’s flannel button-down. It wasn’t my best look.
I arrived at the office and plopped down in the waiting room, piling my superfluous winter gear onto the chair next to me. The receptionist fanned herself with one hand while she entered my insurance information with the other. Eventually I made it into the examination room, where the air conditioning was blasting and where, of course, I had to remove the rest of my clothing and slip into a paper gown.
An hour later, reclothed, I walked outside to find the pavement darkened with the rain that had fallen while I had been inside, oblivious. The air was cool, the sun bright, the sky blue. It felt like another day.
While this might be an overshare, this snippet of my day made me think of two dressings that I’ve been alternating between. They’re united in their use of turmeric, but otherwise couldn’t be more different. One feels like a winter dressing: its base is tahina and it has so much turmeric in it that it looks like a cheap mustard. I’ve been drizzling it over baby kale, sumac-pickled onions, and chicken breast (pound thin a few room temperature boneless skinless breasts, douse with olive oil, add salt and pepper, and roast at 450°F for about 15 minutes).
The second is more spring-like and a close relative of the carrot-ginger dressing that is probably the only reason that iceberg lettuce is still sold. While the turmeric deepens the dressing’s golden hue, its really the miso that makes this a star. I love it over arugula or a salmon filet (broiled for about 12 minutes). Or, if I’m being completely honest here, slurped from a spoon.
Adapted from Bon Appetit. I doubled the recipe and added some honey to round out the bitterness of the large amount of turmeric in the dressing.
Makes about 1 1/2 cups
– 1/2 C tehina
– 6 T fresh lemon juice
– 1/4 C olive oil
– 1 T honey
– 1 1/2 teaspoons ground turmeric
– 1/2 teaspoon cayenne pepper
– 1-2 t kosher salt
– 1/4 t freshly ground black pepper
Mix. Whisk together tahini, lemon juice, olive oil, honey, turmeric, cayenne, and ¼ cup water until smooth. Add 1 teaspoon salt and pepper. Add more salt to taste.
Adapted from Bon Appetit. I didn’t have mirin, so I increased the amount of rice vinegar and added a spoonful of sugar to balance the acidity and bring a sweetness that miring would have supplied. I used a small cheese grater for both the carrot and ginger.
Makes about 1 cup
– 1/2 C unseasoned rice vinegar
– 1 t sugar
– ¼ C vegetable oil
– 2 T finely grated carrot
– 2 T white miso
– 1 T finely grated peeled ginger
– ½ t ground turmeric
– 1 T toasted sesame oil
– A few drops hot sesame oil
Mix. Whisk all ingredients in a small bowl.